Feta and Gruyere Macaroni & Cheese

Feta and Gruyere Macaroni & Cheese

adapted from: http://annies-eats.com/2010/04/05/shrimp-feta-and-fresh-herb-mac-and-cheese/

Ingredients:

1 lb. pasta shapes

10 oz. feta cheese, crumbled and divided

½ cup Panko breadcrumbs

2 tbsp. fresh parsley, chopped, divided

5 tbsp. butter, divided

4 tbsp. all-purpose flour

3 cups milk

8 oz. Gruyere cheese, shredded (about 2 cups)

½ tsp. kosher salt

½ tsp. ground black pepper

Directions

Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions. Drain well; set aside.

Meanwhile, preheat the oven to 400˚ F. In a small bowl, combine a handful of the feta, 2 teaspoons of the parsley and 1 tablespoon of the butter, melted. Toss with a fork to combine; set aside.

In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Once the butter is melted, whisk in the flour to form a paste. Cook 1-2 minutes, whisking constantly, until light golden brown. Whisk in the milk. Continue to heat the mixture, stirring frequently, until it bubbles and thickens, about 5 minutes. As soon as the sauce has thickened, remove from the heat and stir in the remaining feta, Gruyere, remaining parsley, salt and pepper. Pour the mixture over the pasta; toss well to coat.

Transfer the mixture to a lightly greased 2½ or 3-quart baking dish. Sprinkle the breadcrumb-feta mixture evenly over the top. Bake for 20-25 minutes, until lightly browned and bubbling. Remove from the oven and let cool 5-10 minutes before serving.